ALICE MEDRICH'S CHOCOLATE CHUNK COOKIES

Adapted from 'Cookies and Brownies' by Alice Medrich

These are classic chocolate chip cookies with crisp edges, chewy centers, and lots of chocolate. They are best baked as specified on an ungreased cookie sheet rather than on parchment or a synthetic baking sheet.

Equipment

• 2 cookie sheets, ungreased

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 16 tablespoons unsalted butter
• 3/4 cup granulated sugar
• 3/4 cup (packed) brown sugar, lump free
• 1 teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups chocolate chunks - try either Scharffen Berger 62% Cacao Semisweet or 70% Cacao Bittersweet
• 1 cup coarsely chopped walnuts or pecans

Combine the flour and baking soda in a bowl and mix together thoroughly with a whisk or a fork. Set aside.

Cut the butter into chunks and melt it in a large saucepan over medium heat. Remove the pan from the heat and stir in the granulated sugar, brown sugar, and salt. Mix in the egg and vanilla. Stir in the flour mixture just until all of the dry ingredients are moistened. Let the mixture and the pan cool. Stir in the chocolate chunks and the nuts. Cover and refrigerate for at least 2 hours, preferably overnight.

Preheat the oven to 375 F. Position the racks in the upper and lower thirds of the oven. Remove the dough from the refrigerator to soften. Scoop rounded tablespoons of dough and place them 3 inches apart on the cookie sheet. Bake for about 9 to 11 minutes, or until the cookies are golden brown at the edges and no longer look wet on top. Rotate baking sheets from top to bottom and front to back about halfway through the baking time to ensure even baking. Remove from the oven and let cookies firm up on the pan for 1 to 2 minutes. Use a metal pancake turner to transfer them to rack to cool completely before storing or stacking. May be stored in a tightly sealed container for several days.

Makes about 5 dozen cookies